Felt like having braised pork belly and then changed my mind as I craved for soup and got some cabbage and cornflakes honey baked drumettes leftover. Ask my mom for some glass noodles packets. This is something old, new, borrowed and craved meal.

Google: “Pork Belly is the boneless cut that remains after the loin and spareribs are removed. Pork belly comes from a hog’s belly’ or underside after the loin and spareribs have been removed. Fresh pork belly is succulent and richly flavorful and is often served in small portions. Pork belly is at its best and is most tender when prepared using a slow cooking method, such as braising. Pork belly is a popular menu item among restaurant chefs who appreciate its versatility, flavour, and texture.”

Google: “Corn flakes, or cornflakes, are a breakfast cereal made from toasting flakes of corn (maize). Originally invented as a breakfast food to counter indigestion, it has become a popular food item in the world. There are a wide variety of different recipes for dishes involving corn flakes and crushed corn flakes can even be a substitute for bread crumbs.”

Pork and cabbage are a perfect pairing in Chinese cooking, and this pork belly and cabbage soup with cornflakes baked drumettes sure does gives the pairing to a whole new level of comfort food goodness, and delicious. Let’s get a pot of flavourful soup!!!

Ingredients

Pork belly cabbage soup

500g of pork belly strips, sliced about 1inch piece
12 napa cabbage, leaves, cut chunky bite size
6 cloves garlic, peeled and lightly smashed
4 thick slices of ginger, no need to peel skin
4 Tbs of Shaoxing wine
2 Tbs of light soy sauce
1/4 Tsp black soy sauce
2 Tsp chicken powder
5 c water
rice wine vinegar, to taste
1 packet glass noodle

Cornflakes honey baked drumettes

30 drumettes
1 c cornflake
1/4 c plain flour
1 Tsp bicarb soda
1 Tsp cayenne powder
1 Tsp onion powder
1 Tsp garlic powder
1 Tsp ground black pepper
1Tsp salt
2 large eggs
2 Tbs milk
honey
spray oil

Method

Cook Pork belly cabbage soup

Start by blanching the pork belly: I learned this technique from my grandma and mom to remove impurities from the meat. Bring a pot of water to the boil, then blanch the meat for a minute or two. Remove the pork belly, rinse under cold water and set aside.

Pour 1 Tbs oil into a large pot, and put it over a medium high heat. Cook the garlic, ginger and a pinch of salt for a minute to release the aromas, then add the pork belly and cook for another minute. Add the light soy sauce, dark soy sauce, Shaoxing wine, chicken powder and water, along with some more pinch of salt.

Bring to a boil, then simmer gently for 1 hour and 30 minutes with a lid on, depending how soft you like your pork belly. Keep skimming off any impurities as the broth cooks – this will give you a clear, clean broth at the end. When the pork is cooked, taste the broth for seasoning and adjust as required. When the broth comes to boil, stir in rice wine vinegar will help cut through the richness of the broth, but you may want to add more salt and pepper too. Add in cabbage and cook for about 1-3 minutes.

Meantime the soup is cooking, pour cornflakes into a food processor and blitz until it looks like breadcrumbs. Transfer cornflakes breadcrumbs to a medium deep plate and mix in the flour, bicarb soda, cayenne powder, onion powder, garlic powder, black pepper and salt until well combined. In a separate medium bowl, beat together the eggs and milk. Set aside.

Line a baking tray with foil, spray oil over the foil. Dip each drumette into the egg mixture, then use tongs to grab each drumette and toss generously into the cornflour breadcrumb mixture to completely coat with cornflakes breadcrumbs. Use tongs to transfer to prepared baking tray. Repeat with the remaining drumettes.

Generously spray the tops of the drumettes with spray oil. Bake in the oven for 25-30 minutes until cooked through. Switch off oven and leave in the oven with door closed until ready to serve.

Put kettle on. Once boiled, pour into glass noodles in a metal bowl. It takes about 30 seconds to 45 seconds, follow the instructions. Drain, rinse with cold water to stop them sticking together.

To serve put glass noodles in your favourite bowl, spoon the pork belly cabbage soup on to the noodles then garnish with 3 drumettes. Enjoy with a glass of cold beer!!!

Note: The remaining drumettes can be stored in airtight container in freezer or ziplock bags, label the name and date. The pork belly cabbage soup can be stored in fridge up to 3-4 days. The cabbage in the soup won’t handle too many reheats, so try not to reheat the whole batch if you plan on eating it throughout the week. You should only really reheat the cabbage once.

https://helenscchin.com/2021/12/12/glass-noodles-pork-belly-cabbage-soup-with-drumettes/

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